Best eggplant Rollatini with spinach

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!Eggplant Rollatini

This is my favorite way to enjoy eggplant all summer long! It is decadent, carbohydrate-based and plant-based comfort food at its best yet easily made without fire and no frying. So good and better than most eggplant recipes I order at restaurants that are typically fried and full of calories. You may also like this baked eggplant parmesan dish.

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

If you think that you are not an eggplant fan, I know this recipe changes your mind. The eggplant is cut so thin (I used my mandolin for perfect, straight slices) that it literally melts in your mouth when baked. Portions are super generous and filling.

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

How to Make Eggplant Rollatini

How to cut an eggplant

To cut eggplant thin, I recommend using a mandolin instead of using a knife to give me uniform, even strips. I use OXO (click to view) (affiliate link). I also prefer to use two medium-sized eggplants so my slices all come out, even in size (can you say OCD?), And I save the odd sizes to another recipe (chop it up and simmer in marinara for a delicious one eggplant and tomato sauce). But if you prefer to use a large one and don't mind all your rolls coming out in different sizes, go for it. This recipe is a little more time consuming, so it's great for the weekend to prepare ahead. You can store this refrigerated overnight until it is ready to bake.

How to freeze:

You can freeze this pre-made and ready before you bake it or bake it and freeze the leftovers. To reheat, pop it in the oven covered with foil and bake at 350F until heated.

PS – for those who want to know what brand Mandolin is, it's available on Amazon, it's from OXO (click to see).

More eggplant recipes:

Best thin eggplant Rollatini with spinach

Preparation time: 15 minutes

Cooking time: 1 hour and 15 minutes

Total time: 1 hour and 30 minutes

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

  • 2 medium-sized Italian eggplants, longitudinally cut into 10 (1/4 inch thick) slices (21 oz total when sliced)
  • kosher salt and fresh black pepper, to taste
  • 1 1/2 cup quick marinara sauce
  • 1 large egg
  • 1/2 cup part foamed ricotta cheese
  • 1/2 cup grated Pecorino Romano cheese, plus more for serving
  • 8 oz frozen spinach, heated through and pressed well
  • 1 garlic clove, chopped
  • 1 cup 4 oz grated part foam mozzarella (Polly-O)
  • Cut the 2 ends of the eggplant. Cut the aubergines longitudinally into 1/4-inch-thick slices until you have a total of 10 slices the same size. It is easiest to do this with a mandolin. My mandolin is from OXO,
  • Sprinkle the eggplant with kosher salt to help remove any excess moisture and bitterness from the eggplant. Set aside for approx. 10 to 15 minutes. Pat dry with a towel.

  • Preheat oven to 400 ° F. Season the eggplant with a little more salt and pepper, then arrange on two parchment-lined baking sheets. Cover tightly with foil and baking until eggplant is tender and pliable, but NOT fully cooked, approx. 8 to 10 minutes.

  • Spread 1/4 cup marinara sauce on bottom of a 13 x 9-inch baking dish.

  • Whisk the egg in a medium bowl, then mix with ricotta, Pecorino Romano, spinach, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper.

  • Pat eggplant dry with paper towels. Divide the ricotta spinach mixture (about 2 generous tablespoons each) evenly and spoon on one end of each eggplant slice, spread to cover. Start at the short end, roll up the slices and arrange them with each seam side down into the prepared bowl. Top with remaining marinara sauce and mozzarella cheese and cover tightly with foil.

  • Bake until the eggplant is very tender, approx. 60 minutes. Remove from oven and allow to cool 5 minutes before serving with additional Pecorino Romano, if desired.

Serving: 2rollatini, calories: 227 kcal, carbohydrates: 18 g, protein: 17 g, fat: 10 g, saturated fat: 11 g, cholesterol: 66 mg, sodium: 370 mg, fiber: 5g

Blue Smart Points: 5

Green smart points: 8

Purple Smart Points: 5

Points +: 7

Keywords: Best Skinny Eggplant Rollatini with Spinach, Eggplant Rollatini, Eggplant Rollatini Recipe, Healthy Eggplant Rollatini

The best low-carb eggplant Rollatini, made with thin slices of eggplant stuffed with a spinach and cheese ricotta filling, topped with marinara and mozzarella cheese. No frying, no breadcrumbs!

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